No. 6. 



DEPARTMENT OF AURICULTURE. 



601 



The new process of yeast uumufacture has been generally adopted 

 throughout Germany and Austria and is also used in England and 

 America. 



The only analysis heretofore published of distillers' grains was 

 by E. Wolff in 1900. A number of samples have since been examined 

 at Marburg. 



It should be remembered that malt sprouts are always present, 

 whether introduced separately or not, since they are part of the 

 green malt used in the mash. 



The results of the examinations at Marburg are as follows: 



B 



3 



Grain (Crude Malt), 



c 



p. <" 







Composition (Per Cent.). 





S 



o 





to 2 





1 

 2 

 3 

 4 

 5 

 6 

 7 

 8 

 9 



10 

 11 

 12 

 13 

 14 

 15 

 16 

 17 

 IS 



Maisie 



Few grains, 



Maize, little wheat 



Maize 



(?) 



Rye, sprouts, 



Rye, sprouts, 



Rye, sprouts, 



Maize, sprouts 



Rye, sprouts, 



Malt 78, rye 20, sprouts 2 



Malt 50, maize 25, rye IS, sprouts 6, 



A little rye 



Maize, rye 



Maize, sprouts 



Rye, maize 



Rye, maize, sprouts,^ 



Malt 50, maize 30, rye 20, 



00 



24-26 



40-45 



26-30 



22-26 



24 



24 



24-26 



28-32 



26-30 



26 



8.2 



8.0 



16.1 



6.1 



7.5 



5.1 



7.1 ■ 



7.7 



10.6 



6.7 



5.7 



9.7 



8.3 



10.1 



10.4 



11.0 



8.1 



9.8 



45.1 

 49.0 

 34.5 

 52.8 

 43.1 

 44.7 

 43.9 

 47.2 

 43.4 

 46.4 

 53.9 

 46.9 

 50.3 

 48.1 

 47.8 

 48.2 

 48.2 



14.0 

 13.0 



11.7 

 15.6 

 16.8 

 18.0 

 17.1 

 15.4 

 14.3 

 14.2 

 13.4 

 14.0 

 15.9 

 12.3 

 14.7 

 13.3 

 15.8 

 lO.g 



Owing to the differences and kind of raw materials used, it is 

 impracticable to state an average composition for these products. 



The proteids are, on the average, 95 per cent, true albuminoids. 

 In nature, these albuminoids doubtless closely resemble those of 

 the raw materials, though no especial study has been made of them. 

 Their digestibility varies, as in brewers' grains, with the degree 

 of heat used in drying them. The percentage of protein digestible 

 varies from 75 to 84, average 80. 



There is a wider variation in the fat, owing to the raw materials 

 used. In general, the amount is greater, the more maize there is 

 used. 



The proportion of free fatty acids ranges from 24.5 to 52.1 per 

 cent, of the total fat. When malt is the principal raw material, 

 the fat resembles that of brewers' grains, but when maize is used 

 in considerable quantity, the maize fat materially alters the char- 

 acter of the fat of the distillers' grains. 



39 



